ArticleFoods (Basel, Switzerland)2023
Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers, 2 of them syntheses that pooled it.
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Who cites it
21 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Systematic Review of Fatty Acid Composition and the Influence of Coating Media on Fatty Acid Profiles in Canned Fish.Marine drugs · 2026Pooled it
- Chemical Hazards in Products of Animal Origin in Cambodia from 2000 to 2023: A Systematic Review and Meta-Analysis.International journal of environmental research and public health · 2025Pooled it
- Commercial Edible Seaweeds: Characterization by Mineral Content and Fatty Acid Composition.Foods (Basel, Switzerland) · 2026Article
- From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).Journal of food science · 2026Article
- Safety of Commercial Cod Products and Potential Impact on Consumers.Foods (Basel, Switzerland) · 2026Article
- Article
- Sustainable valorization of fish viscera into omega-3 rich lipids and their functional validation.AMB Express · 2026Article
- Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata.Foods (Basel, Switzerland) · 2026Article
- Nutrient Composition of Marine Fish Species From the East African Coast: Implications for Food and Nutrition Security.Food science & nutrition · 2026Article
- Nutritional quality and heavy metal in invasive stone moroko (Pseudorasbora parva) from natural waters and aquaculture ponds.Scientific reports · 2025Article
- Effects of Different Diets on Growth Performance and Nutritional Composition of Blue Crab (Animals : an open access journal from MDPI · 2025Article
- Comparative Assessment of Fatty Acids in Clams From Capo Peloro Lagoon (Sicily).Food science & nutrition · 2025Article
- Lipidomic Profiling of Edible Japanese Sea Urchins by LC-MS.Foods (Basel, Switzerland) · 2025Article
- Assessing Trace Elements Bioaccumulation in Coastal River Fish and Shellfish: Implications for Human Health and Risk Evaluation.Biological trace element research · 2025Article
- Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Foods (Basel, Switzerland) · 2025Article
- Comparative study of the anti-inflammatory effect and acute toxicity of Sacha Inchi oils (Frontiers in immunology · 2025Article
- Blue Bounty: Italy's Dual-Use Solution for Crab Invasion, Nutritional Value, Safety, and Valorization.Toxics · 2024Article
- Total Polyphenol Contents and Mineral Profiles in Commercial Wellness Herbal Infusions: Evaluation of the Differences between Two Preparation Methods.Foods (Basel, Switzerland) · 2024Article
- Characteristic Profile of the Hazardous, Nutritional, and Taste-Contributing Compounds during the Growth ofFoods (Basel, Switzerland) · 2023Article
- Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Seafood products are a crucial dietary source of n-3 polyunsaturated fatty acids (n-3 PUFA), which are essential for human health. However, the presence of these n-3 PUFA may be subject to changes related to different processing methods. The aim of this study was to determine the fatty acid composition, focusing on n-3 PUFA, in different processed fish and shellfish products of both EU and non-EU origin. The products were purchased from supermarkets and ethnic food shops in Messina (Italy). Gas chromatography with a flame-ionization detector (GC-FID) was used for analysis. Based on the fatty acid profile, the atherogenicity index (AI), thrombogenicity index (TI), and flesh lipid quality index (FLQ) were determined: 0.13-1.04 (AI), 0.19-0.89 (TI), and 0.41-29.90 (FLQ). The percentages of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids fell within the following ranges: 13.55-50.48%, 18.91-65.58%, and 13.84-52.73%, respectively. Considering that all samples showed low AI and TI indices and that all processed fish products proved to be a good source of beneficial PUFAs, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), their consumption is recommended for humans.
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